Rich chewy brownies, a toasted coconut caramel filling, topped with chocolate. I’ve got your brownie cravings covered! You would never guess these incredibly decadent brownies are also gluten free, dairy free, and refined sugar free!
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Not only do these taste INSANE, but they are little showstoppers as well! The layers make them look like fancy brownies, but they couldn’t be easier.. shhhh. No one has to know! 😉 These brownies are made with cocoa powder and chocolate chunks/chips to create the most decadent chocolate flavor. These brownies are flourless and only use a little almond flour in the batter to help hold things together.
Coconut oil is used in the brownie batter and toasted coconut is used in the filling so the coconut flavor is just perfect, not too strong but just enough.
When cashew butter and maple syrup combine, it creates an almost caramel-like flavor. When we add the toasted coconut into that mixture and top the brownies with it, it almost gives them a similar flavor to the ever-so-popular Samoa Girl Scout Cookies (or caramel delites).
Why you’ll love this brownie recipe
- Super simple to make and can be made in one bowl!
- Gluten free, dairy free, refined sugar free, and paleo friendly!
- I love a chewy brownie and these have the best texture!
- Tastes kind of like a Samoa Girl Scouts cookie!
- Makes a wonderful healthier dessert option.
- They freeze well!
This is also a fun recipe if you’re trying to spruce up a box of brownie mix! Make the brownies according to the instructions and then add the filling and chocolate as you would here!
How to make coconut brownies
Full recipe is in the recipe card at bottom of post! Here’s an overview:
Equipment
- Mixing bowl
- Spatula
Ingredients
Brownies:
- Almond flour: The only 1:1 substitute would be cashew flour. You can try something like oat flour but i’m not sure they’ll turn out the same texture!
- Chocolate chips/chunks: I use Hu Kitchen to keep these refined sugar free. Their chocolate is the best (They have amazing grass-fed chocolate for milk chocolate lovers!). “Danishealthyeats” can be used for a discount on their site!
- Maple syrup: Honey or agave can also be used, although maple syrup is the best in my opinion!
- Coconut sugar: You can use golden monk fruit to lower the sugar content of the recipe or brown sugar if it’s all you have!
- Cashew butter: You can also use almond butter. Peanut butter will work too but the brownies will have a strong peanut butter flavor.
- Eggs
- Cacoa powder: I like to use cacao powder for it’s antioxidant properties, but cocoa powder will also work.
- Coconut oil: You can sub vegan butter, ghee, grass-fed butter, or avocado oil.
- Baking essentials: baking soda, vanilla extract, sea salt
Filling:
- Cashew butter: Same as above, almond or peanut butter can be subbed.
- Maple syrup
- Coconut flakes
- Coconut oil
- Vanilla extract & Sea salt
Chocolate topping:
- Chocolate chips or chunks. I use Hu Kitchen to keep these brownies refined sugar free. Their chocolate is so indulgent, yet made with better for you ingredients. You can use my code “Danishealthyeats” for a discount.
Instructions
- Make the brownies: You’ll mix everything together until the batter forms. Then you bake!
- Make the filling: In the same bowl, or a new bowl, you’ll mix together the filling ingredients, stirring in the toasted coconut last. Once the brownies are cooled, you’ll spread it over the top.
- Melt the chocolate: You can use the double boiler method or melt the chocolate in the microwave. You’ll heat the chocolate in 30 second increments until smooth. Then pour over the brownies and gently spread it over the filling layer.
- Freeze: To ensure the middle and chocolate set enough to cut, we pop the brownies in the freezer for 2 hours. Don’t worry, these are made to be in the freezer. They get even fudgier once they are left out!
- Cut into bars: Cut the brownies into smaller bites or middle-sized pieces – whatever you want!
Tips & Tricks
- How to get clean cut brownies: Run your knife under HOT water for a minute or so, then use it to cut. It makes the process so much easier!
- Careful not to over-bake! Over baking will cause cakey brownies and they won’t be as moist and fudgy as they’re supposed to be!
- Don’t worry about putting the brownies in the freezer, they get even fudgier! They won’t firm up enough in the fridge, so the freezer is necessary!
How to store coconut brownies
There are a few ways you can store these brownies. I like them out of the freezer (Maybe i’m weird LOL). Store in an air-tight container in the freezer for up to two to three months. When ready to eat, you can leave one out at room-temp for 5-10 minutes and enjoy.
You can also keep these in the fridge in an air-tight container for a week or so.
More healthier brownie recipes you’ll love
- Brownies with strawberries
- No bake superfood brownies
- Snickers protein brownies
- Healthy brownie batter dip
- Buckeye brownie Crumbl cookies
- Fudgy mint brownies
- Vegan cosmic brownies
Coconut Brownies
Ingredients
Brownies
- 1/2 cup almond flour
- 6 tbsp cacao powder
- 2 eggs *room temp
- 1/3 cup maple syrup
- 1/2 cup coconut sugar or monk fruit
- 3/4 cup chocolate chips or chunks
- 1/4 cup coconut oil
- 1/3 cup cashew butter or almond butter *You can also use peanuts but it'll give them a strong peanut flavor.
- 1/2 tsp baking soda
- 1 tsp vanilla extract & pinch of sea salt
Coconut filling
- 3/4 cup cashew butter (or almond, peanut, etc)
- 3/4 cup coconut flakes
- 4-5 tbsp maple syrup
- 3 tbsp melted coconut oil
- 1 tsp vanilla extract & pinch of sea salt
Chocolate topping
- 1 1/4 cups Hu Kitchen no sugar added chocolate chips
Instructions
Brownies
- Preheat oven to 350f. In a large bowl, add the coconut oil and chocolate chips. Heat in 30 second increments in the microwave, stirring between each, until completely smooth.
- Add in the remaining wet ingredients, whisking well until completely smooth. It's important that if you are using eggs, they are room-temp or else they will solidify the chocolate and oil.
- Add the remaining ingredients into the bowl, mixing well until the brownie batter forms. Spread the batter into an 8×8 baking dish. Bake 20-25 minutes, until set in the center. You can use a toothpick to check or make sure it's firm to touch. Don't over-bake.
- Let the brownies cool. I like to stick mine in the freezer until completely cooled (about 30 minutes) or in the fridge for an hour – they get even fudgier when chilled!
Coconut filling
- While the brownies are cooling, toast the coconut. Lower the oven to 325F. Add the coconut to a parchment-lined baking sheet and place in the oven for 3 minutes. After 3 mins, stir the coconut and bake another 3-4 minutes until golden.
- In a small bowl, mix together the filling ingredients, starting with 4 tbsp maple. Taste the mixture, if you want it sweeter you can add an extra tbsp. Spread over top of the brownies.
Chocolate topping
- In the same bowl, melt the chocolate in the microwave, heating in 30 second increments, stirring well between each until smooth. Pour the chocolate over top of the filling, gently spreading it out. You can tilt the pan around to help.
- Place in the freezer for an hour or two until completely firm, before cutting into pieces. Store in an air-tight container in the freezer or fridge. I like them out of the freezer but you can let them thaw a few mins before enjoying too!
i made these without the coconut and chocolate layer because I was lazy. They are amazing. They might be the best brownies I have made. 10/10
Hi Alexandria! Omg, that’s so funny (i get it! lol). I’m so happy you still liked the brownie – honored!! Thank you for trying them!